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Creamy Roasted Garlic Dip

October 28, 2022

WRITTEN BY: Sabrina Tillman

Family-style, bountiful buffet, build-your-own-party-plate boards grab attention on social feeds and at events because we feast with our eyes first. Quintessentially classic charcuterie boards don’t fall out of style like the of-the-moment breakfast and butter boards do. This Creamy Roasted Garlic Dip competes for the spotlight on a charcuterie board and blows any herb- and spice-studded butter board away with its layers of flavor. 

It also stands alone as the centerpiece for game day snacking and shouting at the TV, or as a room temperature-friendly dip to tote to a potluck. 

The best part: You get caramelized, savory, mellow umami flavor from slicing the stems off two garlic bulbs and placing them into a hot oven to roast. The magic starts there and crescendos when you dump all of the ingredients into a food processor or high-speed blender and whizz until smooth. Effort is as minimal as dumping wings into the air fryer. 


  • 2 bulbs (or heads) garlic

  • ¼ cup plus 2 tbsp. Zero Acre oil, divided

  • 1 ½ tsp. salt, divided

  • 4-5 stalks fresh parsley

  • 8 oz. cream cheese

  • ½ lemon, juiced

  • ½ tsp. black pepper

  • Pinch red pepper flakes

  • ½ tbsp. Green Goddess seasoning*

  • 1 tbsp. spicy honey, optional

*Note: We used Trader Joe’s Green Goddess Seasoning. If you can’t find this blend, you can combine any of the following spices you have on hand: granulated garlic, onion, salt, pepper, dried chives, dried parsley, spinach powder. 


  1. Preheat the oven to 400°F. 

  2. Cut the top ½ inch or so of each garlic bulb off so the cloves are exposed (no need to peel). 

  3. Place the two full bulbs of garlic on a small oven safe baking dish and drizzle with 1 tablespoon of Zero Acre oil. Sprinkle with 1 teaspoon of salt. 

  4. Bake for 25–30 minutes or until the garlic is golden brown and sizzling. 

  5. Allow it to cool before handling. 

  6. Use a knife or small spoon to lift the skin away from the edges of each glove. Pick up the bulb and squeeze it from the bottom up and the roasted gloves should slide right out. 

  7. In a food processor or high-speed blender, combine parsley, cream cheese, ¼ cup Zero Acre oil, lemon juice, all seasonings, roasted garlic, and spicy honey (if using). 

  8. Blend on high until the cream cheese block is fully blended and mixture is smooth throughout. 

  9. Remove the dip from the food processor with a rubber spatula and place into a serving dish. Garnish with the remaining 1 tablespoon of Zero Acre oil.

Cook’s Tip: To make homemade crostini for the dip, leave the oven on, cut French bread into ½-inch thick pieces, drizzle with Zero Acre oil, and any seasoning you like. Bake for 14 minutes, flipping halfway through.

How to Serve Creamy Roasted Garlic Dip

Plunk the dip into a serving bowl, dump into a hollowed-out sourdough boule, smear on crackers or crostini topped with sliced cherry tomatoes and snipped chives, or dollop on top of any soup. This versatile dip doubles as a spread, substitute for sour cream, or even as a sauce stirred into a hot skillet with bronzed chicken thighs and mushrooms. Mix it into hot pasta for a creamy alternative to alfredo. Other serving ideas:

  • Dip for chips, pita, veggies, crackers, crusty bread, or pretzels

  • Spread on a sandwich 

  • Swap it with the fig jam on your charcuterie board

  • Smear onto the inside flap of butterflied chicken breasts. Top with prosciutto and sliced creminis or baby spinach leaves, close the top of the chicken breasts and bake at 350°F for 30 minutes. 

How to Customize Your Dip

  • Make it en fuego: Add your favorite hot sauce, chopped serrano peppers or arbol chilies, or stir in adobo sauce and diced chipotles

  • Add smoky flavor: Stir in crumbled crispy bacon bits, a few drops of liquid smoke, or pan-fried pancetta cubes

  • Add chewy sweetness: Chop sun-dried tomatoes and stir in

  • Switch up the cheese: Swap cream cheese for goat, ricotta, feta, or chevre

  • Go vegan: Use nut-based soft cheese or tofu cream cheese

  • Go green: Switch the chopped parsley for fresh thyme, rosemary, oregano, or basil 

Do I Need to Use Fresh Garlic?

Yes. The roasted garlic is the namesake of this dip and what gives it a smokey, sweet taste. Swap it with raw garlic or cooked (but not roasted) garlic and it’s just not the same. 

Do I Need to Use a Food Processor?

If you have a food processor, pull it out. The ease of this dip makes the clean-up effort worthwhile. A high-speed blender also works to create the smooth consistency you want. You just may need to scrape down the sides of the blender with a rubber spatula to ensure everything gets blended evenly.

Can I Make This Ahead of Time?

Absolutely. You can make the roasted garlic ahead of time, let it cool, and store it in an airtight container in the fridge for 2–3 days before you make the dip. You can also make the whole recipe ahead of time and store it in an airtight container for up to 5 days in the refrigerator.

How Do I Store Leftovers?

While it’s highly unlikely that you’ll have leftovers after tasting this smooth, garlicky dip, you can store in an airtight container for up to 5 days in the refrigerator. You can also store it in a freezer-safe bag or vessel and freeze for up to 3 months. 

Nutritional Information

Per serving: 2 tbsp.

Number of servings: about 15

Calories: 110

Total Fat: 11 grams

Sodium: 338 mg

Total Carbs: 3 grams

Protein: 1 grams

Nutritional information supplied from Cronometer. Nutritional info does not include optional 1 Tbsp. spicy honey. 

This delicious recipe was developed and photographed by Courtney Paige.

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